Wednesday, May 16, 2012

Several weeks ago, my husband did a not very frugal thing: he brought home a bottle of limoncello (lemon-flavored) liqueur. We sipped some of it over ice and mixed it with homemade lemonade. (That's 1 cup sugar, 1 cup lemon juice, and 7 cups of water. Why anyone would need frozen "lemonade" with tons of corn syrup, additives, and preservatives is beyond me.)

I was planning on making lemon chicken for dinner one night last week, and I thought: why not use some of the limoncello liqueur instead of lemon juice?

It came out delicious, albeit not all that frugal if you have to buy the limoncello. However, if you happen to have one hanging around the house, give it a try!

Place chicken breasts in a plastic bag. Using a mallet, pound chicken breasts to 1/4" thickness. Remove from bag.

On a plate, mix the flour, garlic powder, salt, and pepper. Dredge the chicken breasts in the flour to coat.

In a large skillet with a lid, heat the olive oil over medium heat. Add the sliced onion and cook, stirring, for 3-4 minutes, until onion is translucent. Add garlic cloves and cook, stirring, for another 1-2 minutes. Add the mushrooms and cook for another 1 minute. Remove vegetables from the pan with a slotted spoon, keeping the oil in the pan.

Add the chicken breasts. Cook for 3-4 minutes on one side or until breasts start to brown. Flip breasts over and cook on the other side for 3 minutes. Remove chicken breasts from pan.

Return vegetables to the pan. Add the limoncello and deglaze the pan. Add chicken broth and bring to a boil. Once boiling, turn the heat down to medium-low, return the chicken breasts to the pan, and cover the pan. Cook on medium-low for 15 minutes.

Serve over shells or orecchiette (ear-shaped) pasta to catch all the yummy sauce.

For more great recipes, please go to my Linkup Parties list and scroll down to Food Linkups. There are lots of great recipes on each blog and I'm sure you'll find some new favorites!